In this now iconic staple of Italian cookery, Katie Caldesi collates hundreds of recipes from across the country, from the mountainous north to the sun-drenched Mediterranean in the south. Her collection of recipes, techniques and ingredients, collected from homecooks and trattoria chefs from every region, result in a unique and comprehensive compendium of Italian food.

The Italian Cookery Course will guide you through the vast collection of famous recipes and lesser-known regional dishes, with clear instruction on how to replicate them at home. The book is broken down into straightforward chapters including ‘Meat’, ‘Fish’, ‘Dolci’ and ‘Cheese’. Each chapter contains ‘masterclasses’ on technique, revealing the practical secrets of Italian cooking and giving the reader new confidence in the kitchen.

All this is interwoven with fascinating narration about the culinary influences that have created this wonderful cuisine.

Even beginners can make their own fermented foods This guide includes in-depth instruction for making kimchi, sauerkraut, and pickles and then offers more than 120 recipes, using the same basic methods, for fermenting 80 different vegetables and herbs. You'll discover how easy it is to make dozens of exciting dishes, includingpickled Brussels sprouts, curried golden beets, carrot kraut, and pickled green coriander. The recipes arecreative, delicious, and healthful, and many of them can be made in small batches -- even justa single pint."

Join the food revolution with this beautifully illustrated diary of a year in the vegetable patch. Month by month you will learn how to create a space that gives you fresh, wholesome fruit and veg that tastes far better than anything you can find in the shops. Michael Kelly's down-to-earth, informative accounts of his own growing year impart hard-earned wisdom and inspiration for you to do the same. His expert advice will guide you whether you are a complete beginner or a more experienced grower, and regardless of the amount of space you have. From feeding your soil and saving seeds, to taking cuttings and preserving your produce, you will learn how to get it right in an Irish climate. And, best of all, each month features delicious recipes so that you can feast on the results of your work.

Maitre fromager Max McCalman, author of "The Cheese Plate" and "Cheese," is steeped in the world of artisanal cheeses like no one else. In "Mastering Cheese," he shares the wealth of his expertise to help cheese lovers on their path to connoisseurship.
After years of teaching courses for amateurs at the Artisanal Premium Cheese Center, where he is Dean of Curriculum, McCalman has developed a compelling set of classes for understanding and ex-periencing cheese. A full master's course in a book, "Mastering Cheese" covers the world of cheese in twenty-two distinct lessons, featuring tasting plates that deliciously demonstrate key topics. For example, a chapter titled "Stunning Stinkers" explains why some of the strongest-smelling cheeses can be among the best tasting and then recommends several stars of this category. Learn about the issues facing real raw-milk cheeses and then go out and taste the differences between these cheeses and those made with pasteurized milk.
For the first time in any of his books, McCalman includes extensive information on the modern artisanal cheese revolution in the United States and prominently features these artisans and their products alongside the famous cheeses of Italy, France, Spain, and the United Kingdom.
Complete with helpful charts and an invaluable index of more than 300 cheeses, "Mastering Cheese" is the definitive course that you can use in your own home to pursue your passion for cheese.